Greek Black-Eyed Peas Salad
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups black-eyed peas, washed and picked over
- 1bay leaf
- Salt to taste
- ¼cup extra virgin olive oil
- 1red pepper, diced
- 2plump garlic cloves, green shoots removed, minced
- 1teaspoon cumin seeds, lightly crushed in a mortar
- 1red onion, halved and sliced (optional)
- Freshly ground black pepper
- ¼cup chopped fresh dill
- 2tablespoons chopped fresh parsley
- 2tablespoons red wine vinegar
- ½cup crumbled feta
Nutritional analysis per serving (6 servings)
164 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 248 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
- Step 2
Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, ¼ cup of the bean broth, and salt and pepper to taste. Cool to room temperature.
- Step 3
If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.
- Advance preparation: You can make the dish through step 2 up to three days before you wish to serve. Keep well covered in the refrigerator. Proceed with step 3 shortly before serving.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
102 degrees outside. Needed a light supper to escape the heat. This fit the bill nicely. I left the red onions off. Didn't miss them but I bet they would add a nice little spark. Maybe next time. And there will be a next time because summer is the longest season we've got in Texas!
Note that the 1 1/2 cups black eyed peas figure produces a much higher pea-to-vegetable ration than depicted in the picture. I'd consider cutting back the peas by half if I made this again.
Too much (raw) onion, but that may have been the result of the vague "1 red onion" ingredient. Why, why why can't recipe writers be specific? That's what weights and other measures are for. Nevertheless, we loved this salad. (But I left the onion on my plate; should have used chives or a small shallot.)
Delicious. Used leftover black-eyed peas from New Year’s, and took everyone’s suggestions and added diced cucumbers and pitted nicoise olives. Very liberal with the dill and parsley. Definitely a repeater.
Great with adzuki beans!
So yummy! No parsley or dill at home, so I chopped up and added 2 stalks and leaves from farmers market celery instead. Sauteed the onions with peppers, cumin and garlic since other cooks noted how strong raw onions were in the dish. For me, the celery added the crunch. For the tang, I used raw apple cider vinegar and a little balsamic glaze.